Steak au Poivre is a classic French dish with a rich, creamy Cognac sauce poured over pan-seared filet mignon with a peppercorn crust. This easy meal is perfect for any special occasion.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Main Course
Cuisine: French
Keyword: steak, filet, shallots, cognac, sauce, cream, recipe, date night
two6 to 8-ouncefilet mignons (beef tenderloin)that are no more than 1.5-inches thick
kosher salt
1tablespoonblack peppercorns
1tablespoonsolive oil
.25cupchopped shallotsone medium shallot
2tablespoonsunsalted butter
1sprigfresh thyme leaves
.33cupcognac or brandy
1teaspoonDijon mustard
0.5cupheavy cream
Instructions
Pat steaks dry and sprinkle all over with salt. Set aside for at least 30 minutes.
Crush the peppercorns with a mortar and pestle, or place in a zipper top bag and pound with a large mallet or crush with cast iron skillet.
Pour the peppercorns onto a plate and press each steak into the peppercorns. Flip over and coat the second side.
Heat oil in a large skillet over medium-high heat until shimmery. Add the steaks and cook for 5 minutes, then carefully flip over.
Add the butter and thyme sprig. Baste the steaks with the melted butter while cooking the second side for 4 to 5 minutes until they reach 125 degrees for medium-rare. Remove steaks from skillet and place on a plate. Tent with foil and set aside.
Add the shallots to the skillet and cook until golden brown softened, about 2 to 3 minutes, stirring constantly with a wooden spoon and scraping up the brown bits off the bottom.
Carefully add the cognac and simmer until reduced by half while continuing to scrape up the browned bits. Stir in the mustard and heavy cream and gently simmer until thickened, about 3 minutes.
Transfer the steaks to plates and spoon the sauce over the top. Serve with Pomme Frites (shoestring french fries) and French Green Beans or asparagus.
Notes
Medium-rare - 125 degrees
Medium - 130 degrees
Medium-well - 140 degrees
The temperature will rise 10 degrees while resting.
I created this recipe with Valentine's Day or date night in mind, but it can easily be doubled or tripled. Just click the 2x or 3x button ^^^
If filet mignon is not available, New York strip steaks, sirloin steaks, and rib-eye steaks would also work well.
If you do not want to use alcohol, substitute beef stock for the cognac.